SafePlates

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or another keto-friendly sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp lemon extract (ensure it's just flavoring, no actual lemon juice)
• 1/2 cup unsweetened almond milk
• 1/3 cup coconut oil, melted
• 4 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with coconut oil or line it with parchment paper.
2. In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together the almond milk, melted coconut oil, eggs, lemon extract, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing to keep the cake light and fluffy.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
8. Once cooled, you can optionally top the cake with a keto-friendly frosting or serve it as is.

Tip

Enjoy your Keto Lemon-Flavored Cake that complies with dairy-free, keto, and vegetarian dietary restrictions!